Ingredients
2 cups plus 1 tbsp (295g) all purpose flour, divided
2 teaspoons baking powder
½ teaspoon baking soda
1 tablespoon lemon zest
½ teaspoon salt
2 large eggs, room temperature
½ cup (120ml) full-fat yogurt
1 teaspoon (5ml) pure vanilla extract
¼ cup (60ml) sunflower oil
¼ cup (56g) unsalted butter, melted
¾ cup (180ml) milk, room temperature
2 tablespoons coarse
1 ½ cups (200g) fresh raspberries
Directions
lemon zest in a large bowl until fragrant and tinted yellow. Sift in 2 cups of flour, baking powder, baking soda, and salt. Whisk until evenly blended.
Combine eggs, melted butter, oil, yogurt, vanilla, and milk in a medium bowl. Whisk until completely smooth.
Pour wet ingredients into the bowl with dry ingredients. Gently fold until fully combined; avoid over-mixing. Toss raspberries with remaining flour and fold them into the batter gently.
Cover the bowl and let it stand for 30 minutes as the oven preheats to 400°F. Line a standard muffin pan with 12 paper liners.
Divide the batter evenly among lined muffin cups, filling them to the top. Sprinkle each with coarse sugar.
Bake at 400°F for 10 minutes, then reduce the temperature to 350°F and bake for another 10-15 minutes until a skewer comes out clean.
Allow muffins to cool for 5 minutes in the pan, then transfer them to a cooling rack.
Nutrition Facts
Calories:205kcal
Fat:9g
Cholesterol:26mg
Carbohydrates:29g
Fiber:1g
Sugar:5g
Protein:3g